the use of Parmesan cheese or from the Sicilian word
parmiciana, a reference to window shutters and the way
the eggplant slices overlap each other like slats of wood.
I’ll leave it to the Italians to fight over the etymology.
SERVES 4
1 large eggplant (about 1 pound), sliced lengthwise into ½-
inch slices
Kosher salt and freshly ground black pepper
1½ cups panko-style bread crumbs
2 teaspoons dried oregano
4 ounces Parmigiano-Reggiano, finely grated (about 2
cups)
½ cup all-purpose flour
2 large eggs, beaten